Slimming World extra easy syns: 2.0 per portion
Serves: 6
Preparation time: 10 minutes
Cooking time: 120 minutes
A new take on your regular Sunday roast. The smoky paprika adds a little something to the boring roast chicken. Spice it up with a hint of chilli and replace lemon with lime for a mexican twist.
- 1 - Whole Chicken
- 2 tbsp - Smoked Paprika
- 2 tbsp - Honey
- 1 tbsp - Lemon Juice
- 1 - cloves of Garlic, crushed
- Salt & Pepper
- 1 - Carrot
- 1 - Celery Stick
- 1 - Onions, quartered
- 1 pint - Chicken stock
- ½ pint - Water
- Preheat oven to 190°C. Rinse the chicken off with cold water. Pat dry thoroughly with paper towels (otherwise the paste won't stick).
- Mix together the paprika, honey, lemon juice, garlic and pepper.
- Rub half of the paste under the skin covering the breasts, and the rest should be rubbed over the entire surface of the chicken.
- Roughly chop the carrot, onion and celery and place in a roasting tray with the stock cube and water. Place chicken on top.
- Cover with foil and bake at 190°C as per instructions for size of the bird.
- Halfway through roasting remove the foil and continue to baste regularly.
- Rest the chicken for 10 minutes before carving. Drain off the meat juices, separate the fat from the juice, and reduce the meat juices to make a sauce.
- Sauce - With the collected chicken stock from cooking pan, having drained off the fat, and blend together with the cooked onion, carrot and celery from the roasting pan.
- Place in a small saucepan and reduce. Season to taste and use as a light gravy.
- Remove the skin from the chicken and serve with vegetables (frylight roast potatoes, carrots, butternut squash, peas and steamed brocolli
Sunday the 16th of October, 2011 11:47 AM
